Pesto is one of my favorite condiments to keep on hand. Try these easy, fun pesto recipe variations to brighten pasta, salads, roasted veggies & more!
One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.
What is pesto, and how do I make it?
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:
- Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
- Add the basil and pulse again.
- Next, drizzle in the olive oil with the food processor blade still running.
- Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.
That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!
Pesto Recipe Variations
Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens. Here are some of my favorites:
- Swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
- Make nut-free pesto by using pepitas or hemp seeds.
- Use a different herb. Try replacing the basil with mint, cilantro, or parsley!
- Or fewer herbs. Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a punchier twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
- Don’t let your veggie stems go to waste. Blanch 1/2 cup kale stems and blend them into pesto in place of half the basil.
- Punch up the flavor! Add 2 to 4 sun dried tomatoes, a charred jalapeño, nutritional yeast, or a pinch of red pepper flakes.
The possibilities are endless – let me know if you have a favorite variation!
I made pesto! Now what do I do with it?
The obvious choice is tossing pesto with pasta, but your options don’t end there. Spoon it over a Caprese salad, top it onto a grain bowl, scoop it onto spaghetti squash or mac and cheese, or incorporate it into this yummy zucchini casserole. We love it on polenta and homemade pizza, too. It’s even great on scrambled eggs! Do you have a favorite way to use pesto? Let me know in the comments!
Basil Pesto
Equipment
- Food Processor (I swear by my Cuisinart one for a smooth consistency!)
Ingredients
Basic Basil Pesto:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil, plus more for a smoother pesto
- ¼ cup freshly grated Parmesan cheese, optional
Instructions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Absolutely delicious! I followed the recipe exactly except I used pistachios instead of pine nuts. Love, love, love!
I made this today. Delicious! I wouldn’t change a thing. This is my basil recipe!
Do I have to “toast” the pine nuts? How do you recommend, if yes?
Hi can I ask how much sauce this makes
I doubled it. Don’t blend too much. Alittle extra salt needed. Fresh gran regale cheese. Very nice. Definitely a keeper.4 cups basil squished tight makes about 2 cups pesto all together.
Really good. Did add more olive oil and just a little dash of chicken stock to make it more smooth. Yum.
Delicious! I substitutesld with kosher salt and shredded parmesan, and it turned out great. Love the pesto on sandwiches and pasta.
I have never been a fan of pesto. However, I have so much basil this year I’m trying different recipes. This is incredible!
I dont like tomatoes and I don’t like pesto, but when these two things are combined, I love it.
Delicious pesto recipe!
Great recipe that is easy to follow and I absolutely loved the pesto! I added a bit more garlic (2 cloves instead of one) but I’m also a huge garlic fan
Love this recipe! How long does it stay good in the fridge?
A week. Will last forever in freezer IF NO CHEESE is added. Add it when you’re ready to cook it. I’ve had mine last for over a year if in a sealed container
Love it. Super easy
How long does this keep in the fridge /freezer for ?
I found this information from another website. “You can store basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.”
A week. Will last forever in freezer IF NO CHEESE is added. Add it when you’re ready to cook it. I’ve had mine last for over a year if in a sealed container
So good. We’ve made this twice so far with basil from our garden and it’s so much better than store bought. Thanks!
So glad you love it, Brooke!
Just made this! Easy and delicious- I had a frozen cube of basil/oil – just microwaved for 30 seconds then threw the rest in then drizzled in more oil last. This is a keeper!
So glad you loved it, Sheri!
I only had 1 cup of basil so I halved everything but still needed to add more olive oil to make it evenly slightly creamy. All in all a decent recipe. Not sure why the need to add parm at end or blend the first few ingredients before adding basil. I usually throw it all in except oil at the beginning but thought I would see if this approach made a difference but none that I could tell.
I just made the pesto. Taste delicious…
Just made your Basil Pesto recipe and it is DELISH! Will be great on crostini alongside our Italian Sausage, spinach, mushroom, Parmesan, and cannellini bean rigatoni tonight. Thank you!
I don’t see the basil listed in the ingredient either . . .
The measurements are at the bottom of the post in the recipe card – it’s 2 cups basil leaves.
My family enjoyed this delicious pesto on gnocchi last night for dinner, using Genovese basil from our garden. Wonderful and easy to follow recipe! Thank you!